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Lose Weight For Good | Tom Kerridge

Michelin-starred chef Tom Kerridge has been developing top recipes for nearly three decades and knows how to make things taste good. He also understands how much willpower it takes to shift unhealthy excess weight, because he has lost over 11 stone in the last four years by following a low-carb diet. Now Tom is turning his attention to helping food-lovers who have chosen a lower-calorie diet as their own route to weight-loss.

The Kitchen Orchard | Natalie Conroy

Every modern kitchen features a fridge and a cupboard. The bare essentials. But for Natalia Conroy, they are an orchard - the source of abundant meals, platefuls of fresh salads or slow-cooked vegetables - it just requires a little imagination.

Hawksmoor at Home | Huw Gott & Will Beckett

Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook the both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable 'Hawksmoor' way.

Milk Made | Nick Haddow

This is a comprehensive tour of the art of cheese-making and eating - from selecting cultures, to the practices of production to the best recipes.

Principally a cookbook, the book is organised by type of cheese: fresh cheese, mould-rinded cheese, washed rind cheese, blue cheese, semihard cheese and cooked curd cheese. In each section, there is a brief introduction on the cheese&aspos;s history and how to make, store and serve it, followed by the recipes. The dishes include Fig, rosemary and brie custard, cheesy polenta and meatballs, blue cheese straws, Classic fondue and Honey, whisky and saffron cheesecake.

Spice | Dhruv Baker

Understanding the power of spice through delicious, approachable recipes.

Dhruv Baker is the winner of the BBC's MASTERCHEF 2010 and has a rich cultural background which has helped shape how he cooks and the spices he uses in his dishes - from living in Mexico to India, Spain and Tanzania, Dhruv is the perfect chef to introduce cardamom, turmeric and saffron to the modern lexicon using approachable and delicious recipes.

The Dopamine Diet | Tom Kerridge

Most people find it hard to keep to a long-term diet, but this one is different. The recipes feature ingredients that trigger the release of the 'happy hormone' dopamine in your brain, so it's a diet that will make you feel good! Tom's 'dopamine heroes' include dairy products such as double cream and yoghurt, good-quality meats including beef, chicken and turkey, and even chocolate. By ditching alcohol and starchy carbs in favour of plenty of protein, fresh fruit and veg, you will be eating meals that will help you shed the weight, whilst offering a satisfying intensity of flavour.

Patek Phillipe | Nicholas Foulkes

Drawing exclusively on interviews with the company’s owners and with staff and watchmakers past and present, as well as on hitherto unseen documents from the company’s archives, Patek Philippe: The Authorized Biography, celebrates the history of a unique company. Nicholas Foulkes traces the Patek Philippe history from founder Antoine Norbert de Patek’s early life in Poland as a young cavalry officer fighting in a doomed uprising. He recounts Patek’s exile, his life in Geneva, his meeting with gifted watchmaker Jean Adrien Philippe, and the 1932 purchase of the company by the Stern family who, over four generations, have turned it into the legend that it is today.

Pinewood: The Story of an Iconic Studio | Bob McCabe

For eighty years, Pinewood Studios has made dreams a reality. Billions of people across the globe, of all ages, from all walks of life have read six words on cinema or television screens: 'Made at Pinewood Studios, London, England'. From hosting super spies and superheroes, Pinewood has been home to a galaxy far, far away, helping create the movies that have made audiences laugh and cry in equal measure. Some of the most glittering careers on both sides of the camera have been launched behind the iconic gates of Pinewood.

The Marbella Club | Nicholas Foulkes

In 1947, Prince Alfonso von Hohenlohe’s family acquired Finca Santa Margarita, an old farm situated on 18 hectares along the coast of Marbella. Soon after, in the spring of 1954, thanks to the effort and determination of the young Prince, the Marbella Club beach resort first opened its doors. There were ten rooms in one wing, eight in the other, another room in the tower with a suite next to it, and a sitting room, dining room and bar located in the main part of the old converted farmhouse.Fifty years later, and with an impressive history behind it, the Marbella Club Hotel has created an exciting biography detailing the extraordinary story of “this small paradise on earth”.

The New Feast | Greg and Lucy Malouf

The Middle East has long had a vibrant tradition of home-style vegetarian cuisine - from abundant fresh salads, dips and breads to delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's approach to vegetarian food comes from their deep knowledge of traditional flavour combinations.

Kew on a Plate | Raymond Blanc

In this unique TV series and book, Raymond Blanc and Royal Botanic Gardens, Kew have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favourite plants as well as uncover their growing and cooking secrets.

Big Table Busy Kitchen | Allegra McEvedy

Big Table, Busy Kitchen is the ultimate celebration of food, home, love and life by renowned chef and bestselling food writer Allegra McEvedy. Inspired by her mother's handed-down recipe collection, the source of so many happy meals and memories, Allegra lovingly created this extraordinary cookbook not only for her own daughter but for all families to turn to and treasure through a lifetime of cooking and eating.

A Handful of Flour: Recipes from Shipton Mill | Tess Lister

In this, their first, much-anticipated book, Tess Lister will show you how to choose the best flour for breads, pastry, pizza, cakes, tarts, biscuits and more. As well as covering the well-loved varieties of white and wholemeal flours, Tess will introduce you to ancient grains such as spelt, einkorn, emmer and khorasan. The book also explores the stunning flavours of many gluten-free flours, including rice, almond, chestnut and teff.

My Hour | Bradley Wiggins

In this revealing book, Bradley Wiggins takes you behind the scenes of his record attempt. From planning to preparation, to training to execution, Bradley shares his thoughts on his sacrifices, his heroes, and the people who have supported him along the way as well as what’s to come as he heads towards the twilight of his stellar career.